Wine Fondue

A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.

INGREDIENTS (for 4 servings):

1 (750 milliliter) bottle white wine

1 (2 inch) piece cinnamon stick

1/4 teaspoon ground coriander

10 black peppercorns, crushed

4 whole cloves

1 teaspoon sugar

1 teaspoon salt

1 teaspoon celery salt

1/4 teaspoon garlic salt

PREPARATION:

Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.